Roasted Tomato Herbed Feta Salad Food

TOMATO FETA SALAD

Steps:

• Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2- to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.

TOMATO-HERB SALAD

Steps:

• Cut 2 pounds mixed tomatoes into wedges. Whisk 1 tablespoon each chopped mixed herbs and lemon juice, 2 teaspoons each whole-grain mustard, mayonnaise and olive oil, 1/2 teaspoon honey, and salt and pepper to taste. Toss with the tomatoes. Top with more herbs.

ROASTED TOMATO & HERBED FETA SALAD

Steps:

• Preheat oven to 425°. Place tomatoes and peeled garlic in an oven-safe skillet or roasting pan and drizzle with oil. Roast for 20 minutes² or until they start to wrinkle and brown.
• WHILE the toms are roasting, cube the feta and toss in your oregano and 2 chopped basil leaves. Cover and refrigerate until ready to serve.
• Once the toms are nearly done (20 min), drizzle with Balsamic Vinegar and return to the oven for 5 minutes.
• Place warm tomatoes and herbed feta over a bed of arugula or greens of your choice. Pour some of the juices from your roasting pan over the salad to dress. Tear the remaining basil leaves and garnish. Serve warm.

HERBED ORZO WITH FETA

Steps:

• Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.
• Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

TOMATO & FETA SALAD

Steps:

• Prepare dressing:.
• In a jar combine the olive oil, vinegar, garlic, salt & pepper. Shake well. Set aside.
• Just prior to serving, slice tomato, sprinkle with feta (and olives if using). Shake dressing well to combine and drizzle over all.

ROASTED TOMATO HERB AND FETA SALAD

Steps:

• Preheat oven to 200 degrees Celsius.
• Line baking tray with foil.
• Combine feta, oregano, basil, pepper and oil.
• Add tomatoes and toss well to coat. Set aside for 15 minutes.
• Place tomatoes cut side up on tray. Bake for 25-30 minutes. Let cool slightly.
• Arrange tomatoes, rocket and olives on serving plates with toasted baguette.

ROASTED GREEN TOMATO & FETA SALAD

Steps:

• Preheat the oven to 500F degrees.
• On a lightly oiled baking sheet, spread out the tomatoes and onions.
• Sprinkle on the garlic, salt, and 1 Tbs of the basil.
• Drizzle on the olive oil and turn the vegetables to coat evenly.
• Bake for 15-30 minutes turning once or twice until tender and quite browned on the edges.
• Be careful not to burn the vegies Meanwhile, combine the feta, mint, lemon juice, olive oil and remaining 3 Tbs of basil in a small bowl and set aside When the vegies are browned, remove them from the oven, add salt and pepper to taste, mound them in the center of a platter or shallow serving bowl, and surround them with a ring of the feta mixture.
• Top with sliced pimiento or roasted red pepper strips and scatter on a few basil leaves and olives Serve warm or at room temperature.